Tender strips of boneless, skinless chicken breasts stir-fried with onions, celery, mushrooms, garlic and julienned ginger all served on a bed of warm rice.

Ginger Chicken With Pecans4

Ginger Chicken With Pecans4

Cashew Ginger Chicken

Angie Halten
Tender strips of boneless, skinless chicken breasts stir-fried with onions, celery, mushrooms, garlic and julienned ginger all served on a bed of warm rice.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 4 boneless skinless chicken breast halves
  • 2 tsp coriander
  • 1/4 cup fresh ginger grated (divided)
  • 4 tsp oil divided
  • 2 tsp white wine vinegar
  • 1/4 cup GF chicken broth
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup onions sliced
  • 1/2 cup celery sliced
  • 1/2 cup mushrooms sliced
  • 1 tsp garlic minced
  • 1/2 cup pea pods
  • 1/2 cup red peppers chopped
  • 1/4 cup cashews toasted

Instructions
 

  • Slice chicken crosswise into 1/2" thick pieces. Toss with ground coriander, 2 tsp ginger, 2 tsp oil, vinegar, chicken broth, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes-1 hour.
  • Heat remaining 2 tsp of oil in wok over medium-high heat. Add onion, celery, mushrooms, garlic, and remaining ginger; stir-fry 30 seconds.
  • Add in chicken marinade mixture and stir-fry until thoroughly cooked, 4 to 6 minutes. Then add red peppers and pea pods, cooking another 2 minutes.
  • Sprinkle with toasted cashews and serve.
Tried this recipe?Let us know how it was!

 [hr]FAQ: Is White Wine Vinegar Safe?

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